[Soaring Feather]

Me

[StarCMC]

FIRST!

Wooooohooooo!!!!

[AZamericonnie]

Supporting our Soldiers, Sailors, Marines, Airmen, and Coast Guardsmen at more than 1,000 places across the U. S. and around the world.

~Tribute to Our Troops~

[MoJo2001]

You got first Queenie!
*HUGS*
Tomkow ain't gonna be happy. LOL!!

[stephenjohnbanker]

ROTFLOL! That was gonna be MY line : )

[Kathy in Alaska]

[earglasses]

Since Ike Sewell's family sold Uno and Due to mass feeders, and since Melman's operation took over Gino's, great Chicago pizza may no longer be available. I always found Giordano's over-rated, but have not tried Malnati's, so who knows...

ALL of the California pizza places mentioned above that I've tried, from SF and Silicon Valley to Westminster, are quite ordinary. Frankie & Johnnies pie is OK when teamed up with a glass of their Spaten, on tap.

The best pizzas I've had in recent decades were at DePietro's in Philadelphia (either store) and at Lombardi's on Spring Street in NYC's Soho. Both places make East-coast style thin-crust pies, but using coal-fired ovens and the very highest quality ingredients.

[Imperialist]

Baggio's on Main Street, Fort Lee, NJ, hands down the best thin crust and sauce, MMmmm, yummy!